Frittatas are one of my go-to meals when I have no idea what to make for dinner. Endlessly customizable and easy to prepare, they make a satisfying meal when perched alongside simply dressed salad greens and a glass of crisp white wine. This particular iteration involving creamy Yukon Gold potatoes, thinly sliced fennel, and slightly assertive red onion was a result of too many leftover ingredients after hosting a pizza night and two hungry kiddos at lunch time, and it turned out to be one of their favorite versions of our weekly frittata to date. As for the chile oil, I’ve always loved the combination of rosemary, garlic, and chiles, and these ingredients all have a natural affinity with potatoes. It just felt right. You don’t want to be too heavy handed with the oil- only a light drizzle is needed just before serving.
For the Rosemary, Garlic, and Chile Oil
1/4 cup olive oil
2 sprigs fresh rosemary
2 fat cloves garlic, lightly smashed
1 small dried red chile, very lightly cracked (or use red pepper flakes if you have no dried chiles)
For the frittata:
2 smallish Yukon Gold potatoes, thinly sliced
1/4 softball-sized red onion, thinly sliced
1 small bulb fennel, thinly sliced
9 large eggs
1/2 cup grated Gruyere
3 tablespoons whole milk
Make the chile oil:
1. In a small skillet, heat the oil, rosemary, garlic, chile, and a few pinches of salt over medium low heat. Just when the oil starts to bubble- and I mean a very, very little bit- turn the heat down to low and keep it there while you cook the frittata. If at any point the garlic starts to sizzle and/or brown, it is too hot. Don’t let it get there. Once the frittata is done, stir the oi, then lightly drizzle it on wedges of the frittata and serve.
Make the frittata:
1. With the oven rack set to the highest level, preheat the broiler.
2. In a 12″ oven safe skillet (cast iron is perfect here), heat a generous slick of oil over medium high heat. Add the potatoes, onion, fennel, and a few generous pinches of salt, turn the heat down to medium/medium low, and saute the vegetables until the potatoes are cooked through. To keep the potatoes cooking evenly, cook the potatoes in one layer and generally up against the bottom of the pan.
3. While the vegetables are cooking, thoroughly whisk the eggs, cheese, and milk in a medium bowl. Once the potatoes are cooked through and the fennel and onions are golden brown, spread the vegetables in an even layer in the skillet and then pour the egg mixture over the vegetables. With a rubber spatula, gently lift the edges of some of the potatoes and let the egg run under them a bit. Do not stir the eggs into the vegetables, or you’ll end up with the most unappetizing version of scrambled eggs with vegetables you have ever tasted.
4. Cook the frittata over medium low heat until the bottom of it has set, which won’t take long at all. You can tell if it is ready by shaking the skillet a bit- you want to see that the eggs at the bottom aren’t moving but still have a lot of liquid egg up top. Once you have reached this point, remove the skillet from the stove top and place in the oven underneath the broiler and cook until golden and slightly puffed. Keep a close eye here, because the frittata can go from perfect to burned fairly quickly.
5. Remove the frittata from the oven and let stand for 10-15 minutes, then cut into wedges, drizzle with chile oil, and serve.